Introduction
If you’re in the mood for something rich, sweet, and seriously satisfying, this Creamy Caramel Cheesecake Delight has you covered. It starts with a buttery graham cracker crust, gets filled with a smooth, velvety cheesecake layer, and finishes with a generous pour of caramel on top. Whether you’re baking for a special occasion or just want to treat yourself, this one’s hard to beat. It looks impressive but comes together with surprisingly little fuss.
Why You’ll Love It
- Ultra-creamy texture without being overly dense
- Sweet caramel topping that you can make or buy
- Simple process with ingredients you probably already have
- Make-ahead friendly—actually tastes better the next day
- Crowd-pleaser that works for holidays, parties, or just a quiet night in
What You’ll Need
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Medium saucepan (if making caramel from scratch)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the Topping:
- 1 cup caramel sauce (store-bought or homemade)
- Sea salt flakes (optional)
How to Make It
1. Make the Crust
Preheat the oven to 325°F (163°C).
Stir together the graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8 to 10 minutes, then let it cool while you prep the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth.
Add sugar and vanilla; mix until combined.
Add eggs one at a time, mixing just until blended.
Fold in the sour cream.
Pour the batter over the crust and smooth the top.
3. Bake
Place the springform pan into a larger pan and pour hot water into the outer pan (this water bath helps prevent cracks).
Bake for 50 to 60 minutes, until the edges are set and the center is still slightly jiggly.
Turn off the oven, crack the door, and let it cool inside for 1 hour.
Remove from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours, or overnight.
4. Add the Caramel
Once fully chilled, remove the cheesecake from the springform pan.
Pour the caramel sauce over the top.
Add a sprinkle of sea salt if you like that sweet-salty combo.
Slice and serve cold.
Tips for Success
- Use room temperature ingredients to avoid lumps
- Don’t overmix the batter, especially after adding eggs
- A water bath helps with even baking and prevents cracks
- Let it chill fully before slicing—texture and flavor improve over time
Variations
- Chocolate Caramel: Drizzle chocolate ganache on top
- Nutty Caramel: Add chopped pecans or almonds after the caramel
- Salted Caramel Swirl: Swirl caramel into the filling before baking
- Mini Cheesecakes: Bake in a muffin tin for individual servings
Storage & Make-Ahead
- Store covered in the fridge for up to 5 days
- Freeze (without the caramel) for up to 2 months—thaw overnight in the fridge
- Best made a day ahead to let the flavors settle and the texture firm up
FAQs
Can I use a different crust?
Yes. Chocolate cookie crumbs or gingersnaps work well too.
Is the water bath really necessary?
Technically no, but it does help keep the texture creamy and the top crack-free.
How do I know it’s done?
The edges should look set, and the center should have a little wobble when gently shaken.
Final Thoughts
This cheesecake is the kind of dessert you’ll keep coming back to. It’s rich, creamy, and topped with buttery caramel—what’s not to love? Whether you’re sharing it or keeping it all for yourself (we’re not judging), it’s guaranteed to hit the spot.
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